Bake at 350 degrees for 12-15 minutes or until lightly
browned. Remove from oven and set aside. (Can also use 8 ounce package
refrigerated sugar cookie dough.)

Filling: In large bowl combine first 4 ingredients. Beat with electric mixer
until smooth. Add eggs and yolk, one at a time, beating well after each
addition. Beat in orange juice, peach schnapps, lemon juice and vanilla extract.
Pour mixture over the crust. Bake at 350 degrees F for 15 minutes.

Lower temperature to 200 degrees F and bake for an additional hour and 10
minutes, or until center no longer looks shiny or wet. Remove cake from oven and
run a knife around the edge of pan. Chill, uncovered, overnight.

Glaze: In small saucepan, combine all ingredients. Cook and stir until thickened
and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until
serving time.